Onion Paratha are delicious whole wheat flatbreads stuffed with flavorful onions, spicy green chillies and savory spices. Also known as pyaz paratha, this tasty paratha variant is made in many Punjabi homes for breakfast. Make this delish paratha with my family recipe!
Mix the flour with the salt. Add the oil or ghee and a bit of water.
Begin to knead the dough adding water as needed. Knead to a smooth and soft dough.
Cover and keep aside the dough for 20 to 30 minutes.
Making onion filling
As the dough is resting we prepare the filling.
Finely chop the onions & green chilies. If the onions and green chillies are not finely chopped then they will pop out of the paratha while rolling or roasting. So do remember to finely chop them.
Mix them together and set aside.
Making onion paratha
Make medium sized balls from the dough.
Take a ball and roll into 3 to 4 inch diameter disc on a dusted board.
Add the finely chopped onions-chilies mixture in the center.
Sprinkle one or two pinch of garam masala powder, red chili powder and salt.
Bring together all the edges of the dough.
Join them in the center and press downwards.
Sprinkle some more flour and roll into a paratha of about 6 to 8 inches in diameter.
Heat a tawa or griddle or skillet before you start rolling the paratha. Keep the flame to medium-high or high. Once the tawa becomes hot then place the rolled onion paratha on it.
Fry the paratha on a hot tava drizzling about 1 or 2 teaspoons of ghee or oil (or as required) on both sides till the paratha is evenly cooked and browned. Make sure that the paratha edges are also cooked well. You can press the edges with a spatula for even cooking.
Serve onion paratha hot with some mango pickle, yogurt (dairy or vegan) or a side vegetable dish.
These parathas taste so good that they can be had as is with Indian chai. They can also be packed in a tiffin box.
The onions and green chillies have to be finely chopped. If not, then you won't be able to roll the parathas.
As a variation some chopped coriander (cilantro leaves) can also be added to the stuffing.
Another variation which changes the flavor completely is adding carom seeds (ajwain). Sometimes I add these to the parathas. Just sprinkle a pinch or two on top of the onions whilst sprinkling the garam masala etc.
If making onion paratha for kids, then skip the green chilies and the spice powders.
For a tangy taste, sprinkle some amchur powder (dry mango powder) or chaat masala on the onions.
Knead the dough very well. It has to be soft, smooth and pliable. The paratha will become hard or dense if the dough is not soft. If the dough becomes very loose or sticky, it will not be easy to stuff and roll the paratha.
Roast the paratha on a hot skillet. The heat can be from medium-high to high. If the skillet is cold, it will make the parathas hard. If the skillet becomes too hot, the paratha will burn or get cooked quickly, leaving the inside stuffing raw or undercooked.